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Bobby Flay Beef Short Ribs

Bobby Flay Beef Short Ribs
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Bobby Flay’s Beef Short Ribs are the ultimate comfort food—rich, tender, and bursting with bold flavors. Slow-braised in a savory red wine sauce with herbs and aromatics, these short ribs melt in your mouth and bring warmth to any dinner table. Whether you’re cooking for a family gathering or simply craving something hearty, this dish delivers restaurant-quality results from your own kitchen.

Ingredients

  • Beef short ribs – 4 lbs, bone-in

  • Kosher salt and black pepper – to season

  • All-purpose flour – 1/4 cup, for dusting

  • Olive oil – 3 tablespoons

  • Yellow onions – 2, chopped

  • Carrots – 3, peeled and diced

  • Celery – 2 stalks, chopped

  • Garlic – 6 cloves, minced

  • Tomato paste – 2 tablespoons

  • Red wine – 2 cups (Cabernet or Merlot preferred)

  • Beef stock – 4 cups

  • Balsamic vinegar – 2 tablespoons

  • Fresh thyme – 4 sprigs

  • Bay leaves – 2

Instructions

  • Season and sear the ribs – Generously season ribs with salt and pepper. Lightly dust with flour. Sear in hot olive oil in a heavy-bottomed pot until browned on all sides. Remove and set aside.

  • Sauté the aromatics – In the same pot, add onions, carrots, and celery. Cook until softened. Stir in garlic and tomato paste and cook for 2–3 more minutes.

  • Deglaze with red wine – Pour in red wine, scraping up browned bits. Simmer for 10 minutes to reduce.

  • Add ribs and braising liquid – Return ribs to the pot. Add beef stock, balsamic vinegar, thyme, and bay leaves. Bring to a simmer.

  • Cover and braise – Cover tightly with a lid and place in a 325°F (160°C) oven. Braise for 2.5 to 3 hours, until ribs are fork-tender.

  • Remove ribs and reduce sauce – Take ribs out and set aside. Skim fat, then simmer the sauce on the stove to thicken, about 15 minutes.

  • Serve hot – Plate ribs with mashed potatoes, spoon sauce over, and garnish with fresh herbs.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-beef-short-ribs/